Blueberry Peach Bread

Blueberry Peach Bread

2 3/4 to 3 1/4 cups bread flour
4 tsp sugar
1 envelope rapid rise yeast
1 tsp salt
1/2 cup water
1/2 cup nonfat peach yogurt
2 egg whites
1/3 cup dried blueberries or dried cranberries
1/3 cup cut up dried peaches, mango's or apples

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.

Heat water and yogurt until very warm (120 to 130 degrees F.) then stir into flour mixture. Stir in egg whites, dried blueberries, dried peaches and enough remaining flour to make soft dough.

On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Roll dough to 11 x 7 inch rectangle. Beginning at short end, roll up
tightly then pinch seam and ends to seal. Place, seam side down, in
greased 8 1/2 x 4 1/2 inch loaf pan. Cover and let rise in warm, draft free place until doubled in size, about 30 to 45 minutes.

Bake at 375 degrees F. for 30 to 35 minutes or until done. Remove from pan and cool on a wire rack.

Makes 1 loaf (12 slices)